06 December 2011

Almond molten cake

On a recent trip to France I acquired a new recipe for little almond molten cakes, they are truly delicious (sceal of approval by my "almost" 4 years old friend who has a sweet tooth).
Here is this super easy recipe, impress your guests with it:

Method
Mix dry ingredients, add eggs, then butter, cream and extract
Pour in buttered individual molds (ramequins 3 cm / 1 1/4" high - 8 cm / 3 1/4" accross)
Place in refrigerator for at least 30 min, they can be prepared a day ahead.
These will be cooked at the last minute, so 20 min before serving place in pre-heated oven 180 C/356 F and bake for 10 to 15 min (each oven is different so you should check after 8 minutes), it is baked when the sides have a firm cake look but the center is still a little runny.
To unmold place a plate on top of your ramequin and invert, leave the ramequin for a couple of minutes to give a chance to the cake to fall on the plate.
Serve warm